Cooking the best Kerry Lobsters with Executive Chef Odran Lucey
In today’s Kitchen Blog you will learn how to prepare and then cook the very best Lobster thanks to some great tips from our Executive Chef Odran Lucey. We source all of our lobsters from Spillane’s Seafoods in Killarney. Paudie Spillane has been supplying seafood to this Killarney hotel for over 20 years. His father Mick Spillane who founded the business in 1974 has had a long relationship with the Treacy family, and in fact used to buy his Lobsters from Odran’s father Odie Lucey, who ran a Lobster exporting business from Bunavalla , near Waterville. This Lobster business was founded by Odran’s grandfather in 1939, who also built the Lobster Bar in Waterville.
So, you could say that the Lucey Family know a little bit about Lobsters!
Now for some Tips: Known as the King of the Crustaceans, Lobster is a delicacy that is fished off the Irish coast with white, firm meat that is sweet and succulent. Before it is cooked, Lobster shell has a very dark colour, with tints that range from blue/green to red/purple – note that it gains its distinctive deep red brick colour only when it’s fully cooked. Generally speaking, the colder the waters in which the Lobster is fished, the better the flavor.
When buying Lobsters, the two most important things to remember are:
1. Make sure that it is alive. If you straighten out their tails, they should swiftly curve back under the body. Never ever use shellfish that is dead;
2. Ensure that the claws are tied , if they snap and grab your finger or hand , you will pick up a very nasty injury.
Prepare the Lobster
You should kill it just before cooking it. The most humane way to do this is to put it in the freezer for two hours, or put in a container and cover it with crushed ice for the same amount of time – this will render it unconscious. Then, having made sure that the Lobster is no longer moving, drop him directly into a pot of boiling water, for 7 minutes , remove, and allow to cool
To serve cooked lobster, first twist off the claws, then break into sections, crack the claw shell with a hammer or a pair of special lobster crackers,. Twist off the legs from the body, flatten with the back of a knife and then use a pick or a teaspoon handle to remove the flesh.
Next, split the lobster in half along its length by inserting a large, sharp knife at right angles to the edge of the head and press down firmly. The body and tail should split length-ways. Then cut through the head in the same way. You should now be able to separate the two halves. Remove and throw away the pale stomach sac, the gills and the dark intestinal thread that runs the length of the tail. Then, remove the meat from the tail, and scrape out the soft flesh from the shell
To reheat, simply smother the Lobster with butter, season with salt and pepper and grill for 4/5 minutes, squeeze half a lemon over it and serve with a simple salad of rocket and citrus fruits with drizzled olive oil or whatever you fancy.
If you don’t fancy the preparation, just come to the hotel, stroll into the Killarney Park Garden Bar, order it from our extensive
Menu and we will only be delighted to do all of the work for you!